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Onions are an Indian cook’s best friend. Legacies of kitchens (as well as governments) rise and fall with the price and supply of the dusty red beauties. Homes are redolent with the scent of the Mallard reaction, the foundation stone of desi khana pakana. Small wonder that woe and misery take root across the country when onions fail to, leading to a ruinous rate of exchange. Housewives weep over their chopping boards and television serials while khansamas manfully blink away tears over their degchis. But fret not. As the onion becomes politically pricey we ask culinary cognoscenti to compose their recipes of protest.

Pumpkin Pistachio Tawa Kebabs

Ingredients

Red pumpkin 150 gm

Blanched and mashed

pistachios, blanched 15

Grated cottage cheese 40 gm

Chopped ginger 5 gm

Chopped green chillies 2

Chopped fresh coriander 3 gm

Chopped raisins 5

Turmeric 3 gm

Garam masala 3 gm

Corn flour to dust

Desi ghee or oil for grilling

Salt to taste

METHOD

* Saute ginger, chillies and powdered masala in a teaspoon of oil. Wait till it sweats. Switch off the stove and let it cool down.

* Blend pumpkin, cottage cheese, pistachios and fresh coriander with this mixture. Season and shape into small round kebabs. Use cornflour to dust as the mixture might stick.

* Grill the kebabs on a medium hot skillet using ghee/ oil. Serve hot accompanied with chutney of your choice. Coriander and kiwi chutney works well with the kebabs.